For our vegan friends, the caramelized onions make for a sweet yet smoky flavor. This nut-free dip is made creamy from soft tofu and vegan mayo. It’s so delicious, even non-vegans will find it irresistible!

Ingredients

2 large yellow onions

8 oz soft tofu

1/2 cup vegan mayonnaise

1 tablespoon soy sauce

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1 clove minced garlic

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon dried parsley

Instructions:

Chop onions into strips and put into a large skillet with warmed olive oil on medium heat for 10 minutes. Stir frequently while onions sauté and season with salt. Then, turn heat to low and stir onions every 5 to 10 minutes until golden brown. Let the onions cool, then put into a blender with all other ingredients. Blend until smooth. Spoon into a bowl and refrigerate until cool. Serve with The Daily Crave Pink Himalayan Salt Quinoa chips and enjoy!

Let frozen, roasted corn defrost and set into a medium sized bowl. Chop cilantro, garlic, jalapeno, red onion, and set into the bowl. Break up the queso fresco and combine with the mixture. Juice the limes, add chili pepper, and salt to taste. Stir until thoroughly combined and allow the dip to set and marinate for ten minutes. Serve with The Daily Crave Pink Himalayan Salt Lentil Chips, enjoy!

A fresh and fruity salsa paired with our Spicy Thai Chili Quinoa Chips is the right way to spice up warm days!

Ingredients:

3 mangoes

1 red bell pepper

½ medium red onion

1 jalapeño

2 small limes

¼ cup cilantro

Salt to taste

Directions:

Dice the mangoes, red bell pepper, red onion, jalapeño and place into a medium sized bowl. Roughly chop the cilantro and add to the bowl. Juice the limes, add to bowl, and salt to taste. Mix thoroughly and serve with The Daily Crave Spicy Thai Chili Quinoa Chips.

This Thai Curry Hummus may sound a bit exotic, but fresh herbs with a splash of lime create a savory and mellow blend for this dip!

Ingredients:

1 can chickpeas, drained

2 cloves of garlic

3 ½ tsp Thai curry paste

1 shallot, chopped

½ cup coconut milk

2 tablespoons basil

2 tablespoons cilantro

2 tablespoons lime juice

Salt to taste

Directions:

Drain and rinse chickpeas and toss into your blender. Add the rest of the ingredients and blend until mixture is a smooth and dippable. Transfer to a serving bowl, garnish with basil and cilantro, if desired. Serve with The Daily Crave Pink Himalayan Salt Quinoa Chips and enjoy!